Salmon, chickpea & lemon frittata

title="Salmon, chickpea & lemon frittata"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-chickpea-amp-lemon-frittata.jpg" srcset="https://img.taste.com.au/KzvEsQsi/w720-h480-cfill-q80/taste/2016/11/salmon-chickpea-lemon-frittata-79364-1.jpeg 720w, https://img.taste.com.au/DJ3E3KS_/w643-h428-cfill-q90/taste/2016/11/salmon-chickpea-lemon-frittata-79364-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon, chickpea & lemon frittata"
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(5) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Bring this fresh global favourite to the table in no time.

Featured in
Egg recipes, Winter recipes

Ingredients

• 2 x 200g pieces skinless salmon, deboned


• 2 tablespoons olive oil


• 8 eggs


• 1/2 teaspoon ground cumin


• 1 clove garlic, finely chopped


• 2 lemons, zested


• 400g can chickpeas, rinsed, drained


• 125g fresh ricotta, crumbled into 3cm pieces


• 2 tablespoons coriander leaves, plus extra, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Brush fish with 1 tablespoon oil and season with salt and pepper. Heat a heavy-based, 26cm frying pan over high heat and cook fish for 1 minute each side or until medium-rare. Transfer to a plate. Wipe pan clean with paper towel and reserve.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place eggs, cumin, garlic and lemon zest in a bowl and whisk to combine. Season. Stir in the chickpeas, then add ricotta and 2 tablespoons coriander leaves and stir gently to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat reserved pan over high heat. Add remaining 1 tablespoon oil and swirl pan to coat base and side. Pour in egg mixture, reduce heat to low–medium and cook for 10 minutes or until almost cooked.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, preheat grill to high. Flake fish into large pieces, then tuck into the top of the frittata. Place pan under the grill and grill frittata for 5 minutes or until just set.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Scatter with extra coriander leaves and serve immediately in the pan.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2251 kj

  Energy




• 34g

  Fat Total




• 10g

  Saturated Fat




• 3g

  Fibre




• 46g

  Protein




• 512mg

  Cholesterol




• 388.28mg

  Sodium




• 2g

  Carbs (sugar)




• 11g

  Carbs (total)

All nutrition values are per serve

Notes

Tip: For a pumpkin, chickpea and spinach frittata, omit fish and toss 1/2 butternut pumpkin, peeled, seeded, cut into 1cm cubes, with 60ml olive oil and season. Heat a large, heavy-based frying pan over high heat and cook for 10 minutes or until tender. Add 1 cup baby spinach and toss for 1 minute or until wilted. Add vegetable mixture to frittata in step 3.

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: MasterChef

Source: taste.com.au